Homemade Spaghetti Ground Beef

There is nothing like a pot of homemade spaghetti sauce simmering on the stove to bring everyone to the table I have carried this recipe from my mom’s kitchen to my own and it always fills the house with the most tempting aroma The rich meaty sauce with a good balance of herbs and tomatoes makes it a regular request for pasta night in my family

I first cooked this version for my husband and now it is the one meal he requests on every special occasion Watching everyone gather around with second helpings always reminds me why I never buy the jarred stuff

Ingredients

• Ground beef: Use a fresh quality chuck or lean blend for rich flavor and less grease
• Onion: Chop finely for a sweet earthy base always reach for a firm onion with tight skin
• Garlic: Gives depth and that Italian aroma fresh cloves are best and should be plump not shriveled
• Green bell pepper: Choose a bright glossy one for sweetness and color makes the sauce more vibrant
• Diced tomatoes: Canned is easy go for ones without added salt if you want to control seasoning
• Tomato sauce: Thickens and enriches the base pick a smooth pure tomato sauce for the best texture
• Tomato paste: Intensifies the tomato flavor look for a can with just tomatoes on the ingredients list
• Dried oregano: Earthy warmth classic pizza and pasta herb opt for whole dried leaves if possible
• Dried basil: Adds a fragrant sweet touch basil should smell sweet and not dusty
• Salt: Rounds out all the flavors use a good mineral sea salt or kosher variety
• Ground black pepper: Brings a mild heat coarsely ground has more punch

Step-by-Step Instructions

Brown the Meat and Vegetables:

Start by placing ground beef chopped onion minced garlic and diced green bell pepper in a roomy saucepan Cook this mixture over medium-high heat stirring often Until the beef is browned and crumbles apart and the vegetables soften and turn glossy This takes about five to seven minutes Drain out any excess grease for a sauce that is not oily

Build the Tomato Base:

Now pour in your diced tomatoes tomato sauce and tomato paste Stir to combine everything well Make sure the tomato paste is blended in smoothly to avoid any clumps

Season and Simmer:

Sprinkle in the dried oregano dried basil salt and black pepper Stir again so the herbs and seasonings are fully mixed in Lower the heat to a very gentle simmer The magical part is this hour-long simmer Stir every so often and make sure nothing sticks to the bottom At the end you want a sauce that is thick and glossy with the beef and vegetable flavors fully cooked together

Serve:

Once the sauce is ready ladle generously over your favorite hot pasta I like spaghetti but any noodle loves this sauce A little grated cheese on top never hurts

Save

Every time I add the fresh garlic it takes me back to my mom smashing the cloves with the side of her knife I love using thick tomato paste because it reminds me of how she would scrape every last bit from the can to make the sauce extra rich

Storage Tips

Leftover sauce holds up great in the fridge for up to four days Make sure to cool it down before boxing it up in airtight containers For longer storage freezing is your best option Portion into freezer bags press flat and you can keep it for two to three months A quick thaw overnight in the fridge and gentle reheat on the stove brings it right back

Ingredient Substitutions

If you want a leaner version try ground turkey or chicken Even plant-based meat works if you are keeping things meatless Red bell pepper can stand in for green for a bit of sweetness For tomatoes use crushed instead of diced for an ultra smooth consistency If you do not have tomato paste simmer longer for a thicker sauce

Serving Suggestions

This sauce shines over traditional spaghetti but do not stop there Layer it in lasagna spoon over baked potatoes or stuff inside baked peppers Add fresh chopped basil or finish with a swirl of olive oil for an extra special touch Garlic bread and a crisp green salad make the meal complete

Cultural Context

Homemade meat sauce is one of those recipes every Italian American family tweaks to their taste This version gets its savory depth from a long simmer and the sweetness of bell pepper It is the kind of humble dish that fills the home with memories and brings people together for Sunday dinner

Frequently Asked Questions About Recipes

→ What type of ground beef is best to use?

Use lean ground beef to keep the sauce hearty but not greasy. Drain excess fat after browning for the best texture.

→ Can I substitute fresh herbs for dried?

Fresh herbs work well—use about three times the amount of dried and add them toward the end of cooking for a vibrant finish.

→ Is it possible to make this sauce ahead?

Yes, the sauce keeps well chilled for up to four days and often tastes better after the flavors have mingled overnight.

→ How can I add more vegetables to the sauce?

Feel free to include mushrooms, carrots, or zucchini by sautéing them along with the onions and peppers.

→ What's the best way to reheat leftovers?

Reheat gently on the stove over low heat, adding a splash of water if the sauce seems too thick.